When it comes to making scones, I’m a bit of a dunce. I just can’t help overdoing things. I over knead the dough, I over flour each time I cut out my scone discs and I aways go overboard with the addition of dried fruit. I’ve always been a bit envious of my fiends at work who effortlessly turn out perfect batches of scones before work which they then share with the rest of us for morning tea, complete with a pot of jam and a tub of cream on the side.
This morning, my mum needed to bring something in for morning tea at her work. We needed something quick that would be perfect with a cup of mid morning tea. I didn’t want to chance it with my scones, so I decided to have a go at another classic Australian baked good, the rock cake.
Mix and Melt Rock Cakes (from Best Recipes)
To make 2 dozen cakes, you will need:
2 cups SR flour, sifted
2/3 cup sugar
125g margarine or butter, melted
1 1/2 cups sultanas (I made up the total with chopped glacé cherries and slivered almonds)
1 teaspoon vanilla essence
2 eggs, lightly beaten
- Place sugar and flour into a large mixing bowl
- Add remaining dry ingredients. Mix slightly.
- Make a well in the centre of the mix and add the butter, vanilla and eggs. Mix well.
- Spoon tablespoon fulls onto lined baking trays. I topped mine with sugar before baking.
- Bake at 180C for 12-15 minutes.
They were so quick to make and what’s not to love about the melt and mix, one bowl and a wooden spoon technique? The prep work was done before my morning mug of Moccona even had a chance to cool down.
Mum loved them and I’ve just had one for afternoon tea. This recipe makes a very crumby textured rock cake. Whilst other versions feature cinnamon and other spices, I much prefer the simple, homely taste of vanilla essence alone. The glacé cherries and slivered almonds worked well.
You know what? Perhaps I don’t need to fret about refining my scone making technique. I’ve got rock cakes instead.